Cashew Chicken

Name: Cashew Chicken
Ingredients: 1 1/2 lbs boneless skinless chicken breasts, cut into bite size pieces; 1 tablespoon vegetable oil; 2 teaspoons chicken bouillon granules; 1 1/4 cups boiling water; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 2 teaspoons light brown sugar; 1/2 teaspoon ground ginger; 2 cups fresh mushrooms, sliced; 1/2 cup green onion, sliced; 1 small green pepper, cut into 1-inch pieces; 1 (8 ounce) can sliced water chestnuts, drained; 1/2 cup cashews; cooked rice

14 ingredients

4 steps

Ingredients

1 1/2 lbs boneless skinless chicken breasts, cut into bite size pieces
1 tablespoon vegetable oil
2 teaspoons chicken bouillon granules
1 1/4 cups boiling water
2 tablespoons soy sauce
1 tablespoon cornstarch
2 teaspoons light brown sugar
1/2 teaspoon ground ginger
2 cups fresh mushrooms, sliced
1/2 cup green onion, sliced
1 small green pepper, cut into 1-inch pieces
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup cashews
cooked rice

Directions

1

Make rice and set aside. Keep warm.
2

Dissolve bouillon in 1 1/4 cups boiling water. Combine soy sauce, cornstarch, sugar, and ginger; stir into bouillon mixture.
3

Heat oil in a large skillet. Add chicken, and cook until browned, stirring often. Stir in bouillon mixture; cook over low heat, stirring constantly, 1 minute or until thickened. Add mushrooms and next 3 ingredients to skillet; saute 5 minutes or until tender.
4

Stir in cashews. Serve over hot cooked rice.